Chia, Prune & Coconut Pudding

chia coconut and prune pudding

My Great, Great Aunt used to make a delicious sago pudding with lemon and golden syrup and butter, topped off with a dollop of lightly whipped cream and it used to rock my world back in the day.  Then I got all fat conscious and didn’t eat stuff like that and then I discovered good fats are actually necessary for your health and chia seeds are little power houses of energy and fibrey goodness, so I came up with this pseudo sago paleo pudding (try saying that five times fast!).

I know it really doesn’t sound very sexy, but give it a go.  I don’t usually eat this as a traditional ‘after dinner’ pudding, I find a couple of spoons of this is great as an afternoon tea option, it’s filling and will keep you going easily till dinner.  I know some people also eat it for breakfast.

INGREDIENTS (Makes 5 serves)

6 Tablespoons of chia seeds, black, white, doesn’t matter

1 can of coconut milk

Equal amount of water, just fill up the empty coconut milk can

1 teaspoon of cinnamon

Grated zest from 1 organic lemon

1 Cup of chopped prunes (no pits!)

1 Tablespoon of raw cacao powder

½ cup chopped walnuts to serve

DIRECTIONS

Roll your sleeves up.  Ok, that’s the hard part.  Now mix everything except the walnuts together in a big bowl until well mixed.  It will be sloppy, but don’t worry about that at this stage.  Place a large plate over the top and put in the fridge, preferably overnight but for at least a couple of hours if you can’t make that.  When you investigate it again after its resting time you’ll find that it’s thicken up considerably and now has a silky texture to the spoon, but a crunchy pop to the teeth.

Sprinkle the chopped walnuts over and enjoy.  If you like things a little sweeter try drizzling over some pure maple syrup.

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